Lasagna Bolognese

The recipe for Lasagna Bolognese is a classic that cannot be left missing in your repertoire of recipes. A delicious Italian recipe, where the salsa is the guest of honor. You will not believe how easy it is to prepare it, and how delicious the homemade pasta tastes.

Preparation

Form the flour into the shape of a volcano, add the eggs one by one for one and knead until you have a paste.

Add a tablespoon of olive oil in case it is slightly dry.

Rest the dough. Extend with the roller until you have a thickness of 1/2 cm (or about a quarter inch).

Cut into rectangles, place on a plate and flour.

Cut a cross on top of each tomato, add to the boiling water and heat for 30 seconds, cool, remove the skin, seeds and finely chop.

Chop the garlic and onion finely.

For the sauce, heat the olive oil and fry the garlic with the onion until transparent. Add the tomatoes, herbs and oregano, cook for 20 minutes.

For pasta, boil water with salt. Cook for 5 minutes until it is al dente (when you see a light white dot in the center). Remove from the water and set aside.

Heat the olive oil, fry the meat until it changes color, add the sauce and season.

In a refractory place a layer of pasta and on top of this, the Bolognese sauce. Repeat the procedure until you finish with the Bolognesa. Cover with aluminum foil and bake at 180 ° C (356F) for 30 minutes, uncover and add the Manchego cheese and bake for 10 more minutes or until the cheese is au gratin.

PRESENTATION

Accompany with bread.

TIPS

You can use ground pork, or a mixture of beef and pork.

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Lasagna Bolognese

Nutritional information

* Percentage of daily values ​​based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.